KR950003040B1

KR950003040B1 - Manufacturing method of nut cake

Info

Publication number: KR950003040B1
Application number: KR1019920011171A
Authority: KR
Inventors: 이재만; 이대섭; 이윤형
Original assignee: 해태제과 주식회사; 이용배
Priority date: 1992-06-26
Filing date: 1992-06-26
Publication date: 1995-03-30
Also published as: KR940000017A

Abstract

The preparation method of cookies based on nuts consists of (1) mixing wheat flour 30-70%, waxy starch 5-15%, almond powder 15-25% and fats 10-30% to get mixing powder (I), (2) mixing sugar 60-90% and egg 10-40% to get coating mixture (II), (3) coating nuts with (I) and (II) in coating pan at 10-60 rpm, and (4) roasting coated nuts of (3) in oven at 150-300 deg.C for 5-25 min. In another composition of (I), sugar is substituted with almond powder. The coating of nuts gives soft texture.

Description

Manufacturing method of nut confectionery coated with compounding powder

본 발명은 배합분을 너트류{아몬드(almond), 하젤 너트(hazel nut), 마카다미아(macadamia), 땅콩, 캐쉬너트(cashewnut)}에 코팅(coating)하여 소성한 너트과자의 제조방법에 관한 것으로, 더욱 상세히 설명하면 본 발명은 소맥분, 분당, 유지(쇼트닝, 마아가린), 분유, 아몬드분, 팽창제, 향료등을 믹서를 이용하여 배합하여 배합분을 제조한 후 이 배합분을 너트류를 코팅팬(coating pan)에서 코팅액을 사용하여 코팅하여 오븐에서 소성한 너트과자의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a nut confectionery by coating a blended powder on nuts (almond, hazel nut, macadamia, peanut, cashewnut) and baking. In more detail, the present invention is formulated by mixing wheat flour, powdered sugar, fats and oils (shortening, margarine), powdered milk, almond powder, swelling agent, fragrance, etc. using a mixer, and then preparing the blended powder nuts. (Coating pan) relates to a method of manufacturing a nut cookie baked in an oven by coating using a coating liquid.

종전의 땅콩 코팅 과자는 단순히 전분과 소맥분으로 땅콩을 코팅팬에서 시럽(syrup)을 사용하여 로스터(roaster)에서 로스팅(roasting)하는 제조방법으로 조직이 상당히 딱딱한 스넥 타입(snack type)으로 식감이 거칠며 과자의 내부는 기공이 날카롭게 형성되어 전체적인 식감이 떨어지는 결점이 있었다.Conventional peanut-coated confectionery is simply a method of roasting peanuts from starch and wheat flour in a roaster using syrup in a coating pan. The inside of the confectionery had the defect that the pores were sharply formed and the overall texture was reduced.

본 발명의 목적은 상기한 결점에 착안하여 식감이 보다 부드러운 쿠키 타입(cookie type)의 너트코팅과자의 제조방법을 제공함에 있다. 이와 같은 본 발명의 제조방법을 공정별로 설명하면 다음과 같다.SUMMARY OF THE INVENTION An object of the present invention is to provide a method of manufacturing a nut coated cookie of a cookie type having a softer texture in view of the above drawbacks. The manufacturing method of the present invention as described above is described as follows.

♠제 1 공정 : 배합분 및 코팅액 제조♠ first process: formulated powder and coating solution

배합분 : 소맥분(중력분, 박력분), 왁시전분(waxy starch), 아몬드분, 유지(쇼트닝, 마아가린), 팽창제, 향료등을 믹서를 이용하여 3∼10분간 배합하여 배합분을 제조한다.Mixing powder: Wheat flour (gravity powder, strong powder), waxy starch (waxy starch), almond powder, fats and oils (shortening, margarine), swelling agent, fragrance, etc. are blended for 3 to 10 minutes to prepare a blended powder.

코팅액 : 당류(설탕, 분당, 포도당, 물엿)와 계란을 1∼5분간 믹싱(mixing)하여 코팅액을 제조한다.Coating solution: A coating solution is prepared by mixing sugars (sugar, sugar, glucose, syrup) and eggs for 1 to 5 minutes.

♠제 2 공정 : 코팅♠ Second Process: Coating

코팅팬에서 배합분과 코팅액을 사용하여 너트 표면에 3∼5m/m 두께로 코팅한다.Coat the nut surface with 3 ~ 5m / m thickness using compounding powder and coating liquid in coating pan.

♠제 3 공정 : 소성♠ Third process: firing

코팅된 너트를 스틸 밴드(steel band)나 메쉬 밴드(mesh band)위에 놓고 150∼350℃ 정도의 오븐에서 10∼30분간 소성한다.The coated nut is placed on a steel band or a mesh band and fired in an oven at 150 to 350 ° C. for 10 to 30 minutes.

♠제 4 공정 : 포장♠ Fourth process: packaging

소성된 너트 과자를 실온에서 약 10분간 냉각하여 포장한다.The calcined nut confection is cooled and packaged at room temperature for about 10 minutes.

본 발명을 다음의 실시예에 의하여 보다 상세하게 설명하나 본 발명의 다음의 실시예에 한정되는 것은 아니다.The present invention will be described in more detail with reference to the following examples, but is not limited to the following examples of the present invention.

실시예 1Example 1

*배합분 제조 : 쇼트닝 24%(W/W)를 충분히 연화시킨 다음, 중력분 40%(W/W), 왁시전분(waxy starh) 12%(W/W), 아몬드분 24%(W/W)를 첨가하고, 믹서를 이용하여 5분간 혼합하여 제조한다.* Formulation of powder: 24% (W / W) shortening sufficiently, then gravity 40% (W / W), waxy starch (12%) (W / W), almonds 24% (W / W) ) Is added and mixed for 5 minutes using a mixer.

*코팅액 제조 : 분당 70%(W/W)를 전란 30%(W/W)에 첨가 혼합하여 제조한다.* Coating solution preparation: 70% (W / W) per minute to 30% (W / W) of the egg prepared by mixing.

*너트 코팅 : 30RPM의 코팅팬에 너트를 넣고 배합분과 코팅액을 사용하여 3∼5m/m 두께로 코팅한다.* Nut coating: Put the nut in a 30RPM coating pan and coat it with 3 ~ 5m / m thickness using the compounding powder and coating liquid.

*소성 : 170℃오븐에서 20분간 굽는다.* Baking: Bake for 20 minutes at 170 ℃ oven.

실시예2Example 2

*배합분 제조 : 쇼트닝 20%(W/W)를 충분히 연화시킨 다음, 중력분 50%(W/W), 왁시전분(waxy starch) 10%(W/W), 훈탕(powder sugar) 10%(W/W), 아몬드분 10%(W/W)를 첨가하고, 믹서를 이용하여 5분간 혼합하여 제조한다.* Formulation of formulation: After softening 20% (W / W) of shortening, 50% (W / W) of gravity, 10% (W / W) of waxy starch, 10% (powder sugar) W / W), 10% almonds (W / W) is added, and mixed for 5 minutes using a mixer to prepare.

*코팅액 제조 : 분당 80%(W/W)를 난황 20%(W/W)에 첨가하고 혼합하여 제조한다.* Coating solution preparation: 80% per minute (W / W) is added to egg yolk 20% (W / W) and prepared by mixing.

*너트 코팅 : 40RPM의 코팅팬에 너트를 넣고 배합분과 코팅액을사용하여 3∼5m/m두께로 코팅한다.* Nut coating: Put the nut in the coating pan of 40RPM and coat it with 3 ~ 5m / m thickness using compounding ingredients and coating solution.

*소성 : 160℃ 오븐에서 20분간 굽는다.* Baking: Bake for 20 minutes in 160 ℃ oven.

실시예 3Example 3

*배합분 제조 : 쇼트닝 15%(W/W), 마아가린 5%(W/W)에 분당 15%(W/W), 대두인지질 0.4%(W/W) 첨가하여 충분히 연화시킨 다음, 박력분 40%(W/W), 아몬드분 13%(W/W), 분유 5%(W/W), 소금 0.6%(W/W), 탄산나트륨 1%(W/W), 전란 5%(W/W)를첨가하고, 믹서를 이용하여 5분간 혼합하여 제조한다.* Formulation: 15% (W / W) shortening, 5% (W / W) margarine, 15% per minute (W / W), soybean phospholipid 0.4% (W / W) is softened sufficiently, and then 40 minutes % (W / W), almond powder 13% (W / W), powdered milk 5% (W / W), salt 0.6% (W / W), sodium carbonate 1% (W / W), whole egg 5% (W / W) is added and mixed for 5 minutes using a mixer to prepare.

*코팅액 제조 : 분당 50%(W/W)와 포도당 30%(W/W)를 난황 20%(W/W)에 첨가하고 믹서를 이용하여 5분간 혼합하여 제조한다.* Coating solution preparation: 50% per minute (W / W) and glucose 30% (W / W) is added to egg yolk 20% (W / W) and mixed by mixing for 5 minutes using a mixer.

*너트 코팅 : 25RPM의 코팅팬에 너트를 넣고 배합분과 코팅액을 사용하여 3∼5m/m 두께로 코팅한다.* Nut coating: Put the nut in a 25RPM coating pan and coat it with 3 ~ 5m / m thickness using the mixture and coating solution.

*소성 : 180℃ 오븐에서 20분간 굽는다.* Burning: Bake for 20 minutes in 180 ℃ oven.

실시예 2Example 2

*배합분 제조 : 쇼트닝 20%(W/W)를 충분히 연화시킨 다음, 중력분 50%(W/W), 왁시전분(waxy starch) 10%(W/W), 분당(powder sugar) 10%(W/W), 아몬드분 10%(W/W)를 첨가하고, 믹서를 이용하여 5분간 혼합하여 제조한다.* Formulation of formulation: Soften 20% (W / W) of shortening sufficiently, then 50% (W / W) of gravity, 10% (W / W) of waxy starch, 10% (powder sugar) W / W), 10% almonds (W / W) is added, and mixed for 5 minutes using a mixer to prepare.

*너트 코팅 : 40RPM의 코팅팬에 너트를 넣고 배합분과 코팅액을 사용하여 3∼5m/m 두께로 코팅한다.* Nut coating: Put the nut in the coating pan of 40RPM and coat it with 3 ~ 5m / m thickness using the mixture and coating solution.

*소성 : 160℃ 오브에서 20분간 굽는다.Baking: Bake for 20 minutes at 160 ° C.

실시예 3Example 3

*배합분 제조 : 쇼트닝 15%(W/W), 마아가린 5%(W/W)에 분당 15%(W/W), 대두인지질 0.4%(W/W), 아몬드분 13%(W/W), 분유 5(W/W), 소금 0.5%(W/W), 탄산나트륨 1%(W/W), 전란 5%(W/W)를 첨가하고, 믹서를 이용하여 5분간 혼합하여 제조한다.* Formulation: Shortening 15% (W / W), Margarine 5% (W / W), 15% per minute (W / W), Soy phospholipid 0.4% (W / W), Almond powder 13% (W / W) ), Powdered milk 5 (W / W), salt 0.5% (W / W), sodium carbonate 1% (W / W), whole egg 5% (W / W) is added and mixed for 5 minutes using a mixer to prepare. .

실시예 4Example 4

*배합분 제조 : 쇼트닝 10%(W/W), 마아가린 5%(W/W)와 분당 20%(W/W), 대두인지질 0.6%(W/W), 식염 0.6%(W/W)를 넣고 충분히 연화시킨 다음 중력분 45%(W/W), 왁시전분 5%(W/W), 아몬드분 10%(W/W), 분유 3%(W/W), 탄산나트륨소금 0.8%(W/W)를 첨가하고 5분간 혼합하여 제조한다.* Formulation: Shortening 10% (W / W), margarine 5% (W / W) and 20% per minute (W / W), soybean phospholipid 0.6% (W / W), saline 0.6% (W / W) And soften it sufficiently, then gravity 45% (W / W), waxy starch 5% (W / W), almond powder 10% (W / W), powdered milk 3% (W / W), sodium carbonate 0.8% (W / W) is added and mixed for 5 minutes.

*코팅액 제조 : 분당 70%(W/W)와 포도당 10%(W/W)를 난황 19%(W/W), 카라멜 색소 1%(W/W)에 첨가하여 혼합하여 제조한다.* Coating solution preparation: 70% (W / W) per minute and 10% (W / W) of glucose is added to the egg yolk 19% (W / W), caramel pigment 1% (W / W) is prepared by mixing.

*소성 : 200℃의 오븐에서 20분간 굽는다.Baking: Bake for 20 minutes in an oven at 200 ° C.

Claims

Wheat flour (gravity, force) 30-70% (W / W), waxy starch (waxy starch) 5-15% (W / W), almond powder 015-25% (W / W), fats and oils (shortening, margarine) 10-30% (W / W) is mixed to prepare a blend, and 60 to 90% (W / W) of sugars (white sugar, sugar, glucose) is mixed with 10 to 40% (W / W) of whole egg or egg yolk To prepare a coating liquid by using a blending powder and the coating liquid in a coating pan 10 to 60 RPM in a nut coating 3 to 5m / m thickness to prepare a nut cookie for 5 to 25 minutes in a 150-300 ℃ oven.

Wheat flour (gravity, force) 30-70% (W / W), waxy starch (waxy starch) 5-15% (W / W), sugar (white sugar, sugar, glucose) 10-30% (W / W), A blend is prepared by mixing 10-30% (W / W) of fats and oils (shortening, margarine), 60-90% (W / W) of sugars (white sugar, sugar, glucose) and 10-40% of egg or egg yolk ( W / W) is mixed to prepare a coating solution, using a compounding powder and coating solution to coat nuts at a thickness of 3 to 5 m / m at a coating pan of 10 to 60 RPM in a coating pan for 5 to 25 minutes in a 150 to 300 ℃ oven Manufacturing method.